This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.

　　

Ingredients

makes 6

　　1/2 pound Gruyère cheese, grated on the large holes of a box grater (about 2 cups)

　　1/2 pound cream cheese

　　2 teaspoons fresh thyme leaves

　　Coarse salt and freshly ground pepper

　　6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf

　　4 ounces cooked ham, cut into 12 slices

　　3 to 4 red radishes, very thinly sliced

　　

Step 1

Preheat the oven to 400°F. In a food processor, pulse half the Gruyère cheese and all the cream cheese until smooth, about 30 seconds. Transfer the mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.

　　

Step 2

Place the bread on a baking sheet, and toast in the middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.

　　

Step 3

Spread the reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with the remaining Gruyère. Place 2 slices of ham on each toast. Arrange the radishes on top, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.